Assistant Director Culinary Excellence

Position Summary:

Provides leadership to the culinary team ensuring the effective and efficient operation of main kitchen food service and production areas by supervising and coordinating activities of the production, catering staff, supervisors/managers, cooks and all other main kitchen employees as assigned. Upholds the standards of the system-wide customer service program. Serves as technical expert and trainer for other chefs.

Knowledge, Skills, and Abilities:

• Work requires completion of degree in Culinary Arts along with A.C.F. Certification or Bachelor Degree in Business or Food Management. Master’s degree in food or business related area preferred.
• Must have thorough knowledge of the culinary arts including cooking, baking, salad preparation, etc., as well as procurement and storage of food and related non-food items.
• Seven to ten years of previous experience in similar role.

Responsibilities:

• Works in collaboration with JHHS Director for Culinary Services to design, implement, evaluate and market food service programs to ensure maximum financial, operating, and patient/customer satisfaction outcomes.
• Manages the food production and cooking operations in the main kitchen.
• Ensures compliance with standards established by accrediting organizations including but not limited to federal, state and local regulations, the Joint Commission standards and HACCP guidelines.
• Provides leadership to the development, implementation and modification of standardized menus and recipes for Johns Hopkins Bayview Medical Center in conjunction with JHHS Director for Culinary Services.
• Participates in the planning and implementation of quality assurance programs for the food production and service areas, analyzing data and making recommendations to correct deficiencies. Involves all assigned food service employees in the maintenance of such programs.
• Participates in training dietetic interns during food service rotations as assigned.
• Maintains professional growth and development through participation in seminars, outside conferences, reading materials, professional organizations, etc.

• Participates in the implementation of continuous Quality Improvement, and promotes teamwork and problem solving. Develops goals and action plans for assigned areas.
• Serves on department and interdepartmental committees as needed.
• Performs other functionally related duties as assigned.
• Provides oversight to the patient-focused program to drive satisfaction and patient experience outcomes.
• Supports sustainability initiatives through composting, selection of paper goods, and use of local vendors/suppliers as appropriate.

• In conjunction with Corporate Purchasing ensures compliance with all negotiated food contracts.

Shift:

Rotating Schedule

Weekend work required

Exempt

We have a robust benefits package which includes medical, dental, vision, 401K. For additional information please go to: https://jhh.mybenefitsjhhs.com

Salary Range: Minimum 37.31 per hour - Maximum 65.30 per hour. Compensation will be commensurate with equity and experience for roles of similar scope and responsibility.

In cases where the range is displayed as a $0 amount, salary discussions will occur during candidate screening calls, before any subsequent compensation discussion is held between the candidate and any hiring authority.

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Diversity and Inclusion are Johns Hopkins Medicine Core Values. We are committed to creating a welcoming and inclusive environment, where we embrace and celebrate our differences, where all employees feel valued, contribute to our mission of serving the community, and engage in equitable healthcare delivery and workforce practices.

Johns Hopkins Health System and its affiliates are drug-free workplace employers.